Lemon & Thyme Roasted Jewel Vegetables

This is one of my go-to dinner solutions when I am too tired out from the day to think, but I know I need to get some more colors and veggies in for my daily variety. All you have to do is chop up some beets and sweets, toss with some fresh herbs and put a pan in the oven. Done and done dinner. Especially helpful during this crazy (but lovely) Holiday Season…

Glass baking dish
Chef’s knife

Try to buy everything organic. Here’s why.
2 small red beets, diced
2 small golden beets, diced
1 small sweet potato, diced
1/2 red onion, diced
2 cloves garlic, minced
2-3 tsp fresh chopped thyme
1-2 tbsp fresh lemon juice
2 tbsp unrefined virgin coconut oil, warmed to liquid on stove top
Pinch or two of fine ground sea salt
Pinch or two of fresh cracked pepper

Let’s get started.
Preheat oven to 350°F.

Prepare your veggies…

… and herbs…

… and juice.

Toss all ingredients together in your baking dish. Sprinkle with salt and pepper—roast for 20 minutes.

Remove and toss again. Roast another 20-30 minutes.


Adaptations & Tips:
1. Add sliced carrots, chopped kale, shredded brussels sprouts, granny smith apples, butternut squash and/or cauliflower to the veggie mix.
2. For crunch, sprinkle on some pumpkin seeds, and/or sunflower seeds at the 20-minute mark (when you remove halfway to toss).

– – –
Do you like this recipe?
Be a doll and Tweet about it, Pin it and/or share it on Facebook
(I bet some folks out there in the world will be thankful you did).
Sharing rules and I sure do appreciate it.

And because I love YU…

– – –

Read the comments or add yours.

Comment Rules

Leave a Reply

Your email address will not be published. Required fields are marked *